Creamy Sun-Dried Tomato Chicken Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 1
A quick and easy worknight dinner that is creamy without being too heavy
  • 1/2 cup of fusilli pasta (about 45g)
  • 150g of chicken tenderloin (skin off)
  • 3 swiss brown mushrooms cleaned and sliced
  • 1/2 tbs of olive oil
  • 3/4 tsp of butter
  • 1/3 cup of low fat plain yoghurt
  • 45g of sun-dried tomato pesto
  • 1/2 cup of baby spinach leaves
  • 15g of goats cheese
  • Salt and pepper to taste
  • Italian flat leaf parsley for garnish
  1. Put water on to boil and cook pasta as per packet instruction and drain when done.
  2. In a large frypan (skillet) heat 1 tsp of olive oil and the butter over a medium high heat.
  3. Season the chicken tenderloins with salt and pepper and cook for about 4 minutes each side until cooked through and lightly golden.
  4. Remove the chicken from the pan and add the mushrooms and the remaining oil.
  5. Turn the heat down to medium.
  6. Cook the mushrooms for about 3 minutes until they start to caramelize.
  7. Add the yoghurt and sun-dried tomato pesto to the frypan and whisk the mushrooms, yoghurt and pesto together.
  8. Cook the mushroom, yoghurt and pesto mix for about 2 minutes.
  9. Return the chicken to the pan, heat through and allow the sauce to reduce, a couple of minutes.
  10. Add in the goats cheese and stir until is incorporated into the sauce, a minute or two.
  11. Add the spinach and pasta to the pan and ensure everything is mixed well together, coating the pasta with the sauce.
  12. Pop everything in a bowl and garnish with the parsley (I would skip the garnish if I wasn't photographing the meal).
Adapted from a recipe by Foodie Crush
Nutrition Information
Calories: 600
Recipe by Shrinking Single at